Recipe information
Yield
6 side-dish
Ingredients
6
tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
1
/4 cup low-salt chicken broth
3
tablespoons rice vinegar
3
tablespoons soy sauce
1
1/2 tablespoons sugar
1
tablespoon oriental sesame oil
1
tablespoon minced peeled fresh ginger
1
/2 teaspoon cayenne pepper
8
ounces linguine
1
large orange bell pepper, cut into matchstick-size strips
1
/2 cup chopped green onions
5
large lettuce leaves
1
/4 cup chopped fresh cilantro
1
/4 cup chopped fresh cilantro
Need to make a substitution?
Preparation
Step 1
Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
Step 2
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.